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28 ingredients, 6 steps, cooking Carrot infused chicken ricotta ravioli with baked tomato sauce

Good Morning every body, now you get present recipe Carrot infused chicken ricotta ravioli with baked tomato sauce with 28 ingredients and 6 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 28 ingredients and 6 stages of easy cooking Carrot infused chicken ricotta ravioli with baked tomato sauce.

Ingredients all Carrot infused chicken ricotta ravioli with baked tomato sauce

1. It’s : For Stuffing-.
2. It’s 1 cup : shredded chicken.
3. Prepare 2 tbsp : spinach.
4. You need 1/2 tsp : garlic powder/fresh garlic.
5. You need 1 : small size onion.
6. It’s 1 tsp : Italian mixed herbs.
7. It’s 1 tsp : chilli flakes.
8. Prepare 1/2 cup : ricotta cheese.
9. Prepare : as per taste Salt.
10. It’s 2 tbsp : butter.
11. You need 1 tbsp : pepper powder.
12. Prepare 1 tbsp : basil (I used country basil).
13. You need : For sauce-.
14. You need 1/2 cup : baked tomato puree.
15. Prepare 1/2 tsp : honey.
16. Prepare 1/2 tsp : grounded Pepper.
17. Prepare Pinch : salt.
18. It’s 2 cloves : garlic.
19. You need 1/2 tsp : chilli flakes.
20. It’s 1 tbsp : fresh Cream.
21. Prepare : For dressing-.
22. Prepare 1/2 cup : chicken skin marinated with salt and pepper(optional).
23. Prepare 1/2 cup : baked tomatoes.
24. You need : For Pasta dough-.
25. It’s 1/2 cup : carrot puree.
26. Prepare 1 cup : flour.
27. You need Pinch : salt.
28. You need 2 tsp : olive oil.

If all main ingredients Carrot infused chicken ricotta ravioli with baked tomato sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking Carrot infused chicken ricotta ravioli with baked tomato sauce

1. Add all the stuffing ingredients to a blender and blend coarsely. For crispy chicken skin, bake the chicken skin at 180° for 5mins. No, preheat required. In the same baking tray bake tomatoes at 180° for 3 mins.
   
2. For making pasta, add all the ingredients given for dough and mix well. I have not used water at all. Entire pasta sheet is made of carrot puree. And give a rest for about 20-30mins.
   
3. Now for making ravioli sheet, take dough and start rolling with rolling pin. Give 5-6time folds while making pasta. Make desired shape and place the chicken stuffing. Closed the pasta with another pasta sheet and cut it with cutter.
   
4. Boil enough water in a large vessel and add required salt. When water is boiling add the ravioli and cook for about 8mins. Remove the pasta once cooked and let it cool.
   
5. For making sauce add all the ingredients in a bowl and whisk untill forthy. Now it's time for plating and enjoy your italian meal.
   
6. Note: for vegetarians do the same procedure for pasta and for stuffing add boiled solid vegetables with same seasoning. Ricotta cheese is hero for this so if you don't get it then try not to replace with any cheese. For saucy lovers, add the pasta to pan with the sauce and give a mix and serve warm.
   
7. Finish and Enjoy.

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